Fresh salmon or tuna nicoise-like salad

3/4 cup of roasted/grilled salmon or tuna
1 can quartered artichoke hearts in water, drained
3/4 cup of sliced pitted dark kalamata olives or any other olive of your choice
3/4 cup of thin sliced red bell pepper
half of a med to small red onion, sliced fine
blanched fresh string beans, cut in thirds, about 3/4 cup
1/4 cup fresh minced flat parsley
juice from one lemon (2 - 3 TBL)
5 T extra virgin olive oil
coarse ground black pepper

This salad keeps well in the fridge for several days because there is not anything in it that will wilt from the dressing.

Break up the salmon or tuna into a large bowl
Drain the quartered artichoke hears. Slice any large ones in half lengthwise. Add to fish.
Slice pitted olives in quarters. Add to bowl.
Slice red bell pepper in small strips. Add to bowl.
Slice purple onion real thin. Add to bowl.
You want things cut so they are easy to eat and do not have to be cut when you are eating the salad.
Take some fresh green beans, wash, snap off stems, boil water, plunge a handful into boiling water for 1 minute, take out with tongs and put in a bowl of ice water. Continue with the next handful of beans til all your beans are blanched. Drain and dry. Cut beans into thirds of bite sized pieces. Save extra blanched beans in the fridge for other salads.
Squeeze lemon and measure your lemon juice - should be 2 - 3 tablespoons. Put lemon juice into a deep bowl. Add 5 - 6 tablespoons extra virgin olive oil (exactly double the amount of lemon juice you get from your lemon.) Whisk the lemon juice and olive oil til they are a creamy yellow. You have just made an "emulsified vinigarette" to pour over your salad. Add the black pepper. Since the olives are so salty, and your fish was probably seasoned already, I find this does not need any additional salt.
Toss, refrigerate, enjoy!

Serving Size: 6 good sized servings

Number of Servings: 6

Recipe submitted by SparkPeople user MEEMOO60.